Low-alcohol or alcohol-free beverage obtained with maltose-negative yeast and subsequent dealcoholization

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Abstract

The present invention relates to a method of producing a beverage comprising the steps of: (a) Fermenting the wort using a culture comprising a maltose negative yeast strain to obtain a fermented beverage having an alcohol content of less than 1.00% v/v; and (b) subjecting the fermented beverage to a thermal dealcoholization step at a temperature of from 20 ℃ to 80 ℃ to obtain the beverage.

Patent Family Records (1)

Low-alcohol or alcohol-free beverage obtained with maltose-negative yeast and subsequent dealcoholization

Section Hansen Co ltd S. Carlson, K. LAWRENCE, SARENS SOFIE, (...more) A. Van Eton (fewer)

2024, CN-118076722-A

Data Provider: Digital Science